hybrid chef
Banned
GINGER CHICKEN AND FALL VEGETABLE TAGINE STEW
INGREDIENTS
3 tablespoons soften butter
2 teaspoons salt
1 teaspoon crushed red pepper
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
2 pounds meaty chicken thighs
1 tablespoon olive oil
2 medium onions cut into wedges
6 large cloves garlic, halved lengthwise
5 saffron threads, crushed
1 pound butternut squash, seeded, peeled, and cut into 1-inch chunks
1 pound sweet potato, peeled and cut into 1-inch chunks
1/4 cup chicken broth or water
3/4 cup golden raisins
1/2 cup dried cranberries
3 tablespoons honey
1/4 cup snipped fresh parsley
PREPARATIONS
1. Combine freshly grated ginger and butter in a small bowl and mix. Loosen skin on chicken (creating a pocket) and rub the ginger butter mixture underneath skin.
2. In a small bowl combine salt, crushed red pepper, cardamom, cloves, turmeric, cinnamon, ginger, and black pepper. Sprinkle 1 tablespoon of the spice mixture evenly over chicken; rub in with your fingers.
3. In a 4-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Add chicken; cook for 6 to 8 minutes or until brown, turning occasionally. Remove chicken. Add 1 teaspoon of oil to your Dutch oven. Add onions, garlic, and saffron; cook and stir for 2 minutes, then add squash and sweet potato. Sprinkle with 2 teaspoons of the spice mixture; toss gently to coat. (Reserve remaining spice mixture for another use.)
4. Return chicken to Dutch oven, add broth, bring to a boil and reduce heat. Simmer, covered, for 1 hour. Add raisins and dried cranberries; simmer, covered, for 10 to 25 minutes more or until chicken is no longer pink and pumpkin is tender. (170 degrees F for breasts, 180 degrees for thighs and drumsticks).
5. Using a slotted spoon, transfer chicken and sweet potato to a serving platter; drizzle with honey. Spoon desired amount of pan juices over chicken. Sprinkle with parsley and serve!
INGREDIENTS
3 tablespoons soften butter
2 teaspoons salt
1 teaspoon crushed red pepper
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
2 pounds meaty chicken thighs
1 tablespoon olive oil
2 medium onions cut into wedges
6 large cloves garlic, halved lengthwise
5 saffron threads, crushed
1 pound butternut squash, seeded, peeled, and cut into 1-inch chunks
1 pound sweet potato, peeled and cut into 1-inch chunks
1/4 cup chicken broth or water
3/4 cup golden raisins
1/2 cup dried cranberries
3 tablespoons honey
1/4 cup snipped fresh parsley
PREPARATIONS
1. Combine freshly grated ginger and butter in a small bowl and mix. Loosen skin on chicken (creating a pocket) and rub the ginger butter mixture underneath skin.
2. In a small bowl combine salt, crushed red pepper, cardamom, cloves, turmeric, cinnamon, ginger, and black pepper. Sprinkle 1 tablespoon of the spice mixture evenly over chicken; rub in with your fingers.
3. In a 4-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Add chicken; cook for 6 to 8 minutes or until brown, turning occasionally. Remove chicken. Add 1 teaspoon of oil to your Dutch oven. Add onions, garlic, and saffron; cook and stir for 2 minutes, then add squash and sweet potato. Sprinkle with 2 teaspoons of the spice mixture; toss gently to coat. (Reserve remaining spice mixture for another use.)
4. Return chicken to Dutch oven, add broth, bring to a boil and reduce heat. Simmer, covered, for 1 hour. Add raisins and dried cranberries; simmer, covered, for 10 to 25 minutes more or until chicken is no longer pink and pumpkin is tender. (170 degrees F for breasts, 180 degrees for thighs and drumsticks).
5. Using a slotted spoon, transfer chicken and sweet potato to a serving platter; drizzle with honey. Spoon desired amount of pan juices over chicken. Sprinkle with parsley and serve!